How to make the perfect gravy

Posted on: 04 December 2012 by 50connect editorial

Dean Edwards shows how to make a delicious, rich brandy gravy for roast chicken

 

Masterchef runner up and TV chef Dean Edwards has put a dash of his best culinary skills into a selection of scrumptious, yet simple, sauces using a secret ingredient – Three Barrels VSOP, the UK’s favourite French Grape brandy

Dean’s sauce recipes will jazz up the simplest of suppers and are guaranteed to make any everyday meal fit for a king. Whether it’s your traditional Sunday roast or your Friday night curry night, Three Barrels has a delicious sauce for you to enjoy with friends, with food, with pleasure.

Dean Edwards comments, “It’s about not over complicating meal times and creating simple sauces which don’t compromise on great taste. The smoothness of Three Barrels VSOP coupled with its hints of almonds and walnuts make it the perfect ingredient to blend the full flavours of the sauces together. These quick, mouth-watering sauces are so easy to do you’ll be cooking them for family and friends over and over again”.

In this video he shows how to make gravy sauce for a roast chicken dinner.

Get saucy with Three Barrels and visit www.three-barrels.co.uk for all the recipes, as well as Dean Edwards’ very own top serving tips and twists. 

Three Barrels Gravy Sauce (serves 4) 

2 small onions quartered

1 carrot cut into four lengthways

2 stalks celery roughly chopped

5 sprigs fresh thyme

1 heaped tbs plain flour

70ml Three Barrels

3 sprigs fresh thyme

700ml chicken stock

Method:

This is a two stage recipe. Before roasting your chicken place the quartered onion, carrot and celery in the tray along with the fresh thyme and cook as required. When the cooking time has elapsed, remove your chicken from the oven and allow to rest for 20 minutes on a plate covered loosely in foil. Pour off some of the fat from the tray then add the flour, cook over a med heat for 1-2 minutes, add your Three Barrels brandy and then reduce by half, pour in the stock, bring to the boil and cook until the gravy thickens, at this stage add any of the resting juices from the chicken. Season with salt and pepper then pass through a sieve before serving.

Pour on top of the carved chicken and the usual roast trimmings of goose fat roasters, sprouts and my favourite pigs in blankets.

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